Sunday, July 22, 2012
Bake @ 350 for 45 minutes or until toothpick comes out clean
2 C flour
2 tsp baking powder
1/2 tsp salt
1/2 c applesauce
2/3 c sugar
1/2 c vanilla greek yogurt
splash of skim milk
juice of 1 lemon (take care not to get the seeds in the batter)
zest of 1 lemon
1 c grated zucchini
Blend the dry igredients in medium bowl
beat eggs and add wet ingredients, fold in zucchini
add wet ingredients to dry ingredients. do not over mix
put in 9x5 loaf pan
bake till toothpick comes out clean.
This smells absolutely divine and tastes good too. A nice twist from your run of the mill zucchini bread, you have to use up the bazzillon zucchinis that crop up almost daily!
Thursday, February 2, 2012
Tonight I marinated the mushrooms in Fustini's Tuscan Herb olive oil my BF Lisa gave me for Christmas. They have shops all over Michigan so check them out. If you ever go to their store, they will let you sample their fine olive oils and vinegars. I also marinated them in onions and garlic. I made sure I took the stems and gills out before marinating. Then I put them in a grill pan sprayed with Pam.
But now for the big finish, the cheesy quinoa!!
3/4 cup quinoa
1/2 small onion diced
4 small cloves of garlic
1/2 cup cooking sherry
3 cups chicken broth
dash of cayenne pepper
butter and olive oil 1/2 tbsp of each
1/2 bag baby spinach
1/2 cup diced red pepper
3 oz goat cheese
Saute the onions and garlic in the butter and olive oil until tender add sherry, quinoa and 1/2 of the chicken broth and bring to a boil. Stir often, add more broth till its almost all evaporated. You basically cook it like a risotto so you may need more or less broth. Meanwhile saute the spinach and set aside. Add it in when there's about 2 minutes of cooking time left along with the diced peppers. At the end, add about 3 oz goat cheese and mix it in till its a melting pot of goodness! Top your grilled portabello with this mixture. Crazy good right!!! yum!